Wednesday, February 16, 2011

Dalcha Chicken


Dalcha is popular among Indian Muslims who originated from South India.  In Malaysia, if you happen to attend any Muslim wedding, dalcha is a must accompaniment for the rice. Mostly dalcha is prepared with mutton rather than chicken. If you ask me mutton dalcha is more delicious than chicken dalcha. 
Anyway, I used to prepare dalcha with chicken as it was easier to get chicken in market than mutton.  Dalcha goes well with ghee rice.

 Ingredients:
  • 1 cup Dal soaked in water for 1/2 an hour

  • 1 tsp turmeric powder

  • salt

  • 1 red chili

  • 1/2 cup long beans cut into pieces

  • 1 aubergine cut in wedges

  • 1 cup chicken cut into small pieces

  • 1 tomato cut in wedges

  • 2 potatoes cut into 4

  • 1 onion sliced

  • 2 tbsp ginger-garlic paste

  • 2 tbsp - chicken curry powder (any brand)

  • 1 inch cinnamon

  • 2 cardamoms

  • 5 cloves

  • 1 star anise

  • 1 /2 tsp fennel powder

  • 1 tsp cumin powder

  • 1/4 tsp fenugreek powder

  • curry leaves

  • 1/4 cup tamarind juice

  • 1/4 cup coconut milk

Preparation Method :

  • Pressure cook dhal preferably chana dal with turmeric powder and red chili until well cooked. Reserve aside.

  • Meanwhile, heat oil in wok. Add spices like cinnamon, cardamoms, cloves, star anise and fry until fragrant. Add curry leaves as well.

  • Add sliced onions. Saute till turn pink brown.

  • Add ginger- garlic paste and continuously stir further until cooked.

  • Add chicken pieces. Stir well.

  • Add curry paste and stir for 5 minutes.

  • Add spice powder mix. Add some water to it.

  • Add all the vegetables - long beans, potato, tomato and aubergine. Add little water boil to cook.

  • Add cooked dhal. Let it boil together.

  • Add tamarind juice. Mix well. Let it boil.

  • Add salt.

  • Finally add coconut milk. Turn to slow fire. Let it simmer. After the first boil, turn off heat.

  • Serve with hot Ghee rice.

This is my simplest way of doing dalcha.

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